Both of those look great. Is it traditional to have the sauce inside or out? There's a place in the area, Flying Pizza, that has the absolute best calzones but they have the warm sauce on the side so you can pour over the calzone or dip it in the sauce. They fill it will mozzarella and ricotta plus perpperoni or sausage. I think they pour a little butter over it when they bring it to you.

Nice Calzone. They look very similar and that's is due to Calzone (o ripieno al forno) being baked at the "mouth" of the wood oven where it is actually cooler.

Kidder,

When baking calzone there should be a drop of sauce, a piece of mozzarella and a basil leave on the top. the filling should be ricotta, salami and mozzarella. I was just playing around while training a guy and I wanted to show him hot to make a calzone but I had already made 5 margherita and had it all on the bench, so I fold one up and let it bake on hedge of the oven opening.

....being baked at the "mouth" of the wood oven where it is actually cooler.

... so I fold one up and let it bake on hedge of the oven opening.

So that amazing looking calzone is using the same pizza dough - using Caputo flour, which I'm still working on - and the filling (which is what above?) just folded over and baked at the mouth of a wood oven? How long does it bake for?

FYI, if we are thinking of the same thing, a "fried calzone" is actually called a panzerotto. It may be called by different names in different regions of Italy too.

Fabio,

The filling I used probably must re-asemble a panzarotto, wich is called like that in Apulia but it must be much smaller and usually made of NOT fermented dough. owever Panzarotto is something else in Naples and we do not use that name for it.

The filling I used probably must re-asemble a panzarotto, wich is called like that in Apulia but it must be much smaller and usually made of NOT fermented dough. owever Panzarotto is something else in Naples and we do not use that name for it.

If I'm not mistaken a panzarotto in Naples is what I know of as a "crocche' di patate", a cylindrical shaped mass of mashed potato (with other seasonings and cheeses) coated with bread crumbs and deep-fried. But I was under the impression that a panzerotto -- note the different spelling -- was indeed what we are talking about here, albeit made with a non-fermented dough and not much bigger than your hand (as you correctly stated). Admittedly, I haven't lived in Italy for decades and I was just a "ragazzino" when I lived there, so much of my knowledge on Italian culture is second-hand, imparted from my parents and older sibblings. In other words: I'm probably wrong.

here is a Ripieno I made last night.it's not something I usually make as i'm personally not a big fan,but I had some dough leftover so i decided to play aroung with it.For some reason my dough last night was VERY puffy and not quite as extensible as it normally is?When I cut this open,there was too much dough inside IMO as I had failed to flatten the edge and left a rim before joing the edge together, aarrgghhhh next time..........